Editor's Picks

If you’ve ever been to one of California’s popular Tender Greens restaurants, you know that you can’t get fatty fries on the side—the healthful farm-to-table chain only offers salads and healthy spins on vegetables. But that doesn’t mean you can’t get creamy, delicious, comforting mashed potatoes…

Instead of butter, chef and co-owner Erik Oberholtzer adds olive oil to his famous side—and gets away with it by using Yukon golds, which naturally have a sweet, creamy taste and texture. Be careful not to overwork the potatoes when mashing, he adds, to avoid ending up with a gooey, gummy mash. And for even better texture, use a ricer if you have one.

Here, his recipe for Olive Oil Mashed Potatoes, just in time for Thanksgiving.